So I made my very first pavlova on Christmas day and it was perfect --
crispy on the outside and meltingly soft on the inside. Fabulous.

And now I have four egg yolks to use up in the next couple of days.
What should I do with them?

Miche

--
Electricians do it in three phases

On Dec 27, 7:29*pm, Miche > wrote:
> So I made my very first pavlova on Christmas day and it was perfect --
> crispy on the outside and meltingly soft on the inside. *Fabulous. *
>
> And now I have four egg yolks to use up in the next couple of days. *
> What should I do with them?
>
Four egg yolks, beaten until light yellow and thick, 1/2 cup fresh
lime juice, 1 can sweetened condensed milk, and 2 teaspoons of lime
zest make up the filling for a key lime pie. Pour into your prepared
piecrust and bake at 350F for 12 minutes.

Or drizzle a couple of them into some nice chicken broth for egg drop
soup. The technique is, start a whirlpool in the simmering stock with
your chopstick, pour the eggs in a thin stream, wait for count of ten,
then stir. A shake of white pepper, a few drops of sesame oil. -aem

On Dec 27, 9:29 pm, Miche > wrote:
> So I made my very first pavlova on Christmas day and it was perfect --
> crispy on the outside and meltingly soft on the inside. Fabulous.
>
> And now I have four egg yolks to use up in the next couple of days.
> What should I do with them?

French toast.
Beat them with a little cream or half&half, and a hefty dose of
vanilla extract. Dip some nice, dense wheatberry type bread in the
stuff, and slowly brown both sides in a pan with some butter.
I almost never wonder what to do with yolks. I often have left over
whites.
>
> Miche

--Bryan

"Miche" > wrote in message
...
> So I made my very first pavlova on Christmas day and it was perfect --
> crispy on the outside and meltingly soft on the inside. Fabulous.
>
> And now I have four egg yolks to use up in the next couple of days.
> What should I do with them?
>
> Miche
>

Custard comes to mind first. Egg wash...are you doing any baking? Hmm...extra yolks
in an omelet? hehe

Zabaglione is another good use, and tasty. Warm the yolks in a double boiler with
about 4 tbsp sugar over low heat, then begin whisking. When it begins to get thick,
start adding Marsala, 4 tbsp, very slowly..a couple drops at a time. Keep whisking
until foamy and thick, light soft whipped cream.

If you don't like or don't have Marsala, you can use a good wine (white) or cherry
brandy, or something of that sort. You can also add cinnamon or grated lemon or
orange rind before adding the liquor/liqueur.

Hope this helps!

kimberly

In article
>,
"Bobo Bonobo®" > wrote:

> On Dec 27, 9:29 pm, Miche > wrote:
> > So I made my very first pavlova on Christmas day and it was perfect --
> > crispy on the outside and meltingly soft on the inside. Fabulous.
> >
> > And now I have four egg yolks to use up in the next couple of days.
> > What should I do with them?
>
> French toast.
> Beat them with a little cream or half&half, and a hefty dose of
> vanilla extract. Dip some nice, dense wheatberry type bread in the
> stuff, and slowly brown both sides in a pan with some butter.
> I almost never wonder what to do with yolks. I often have left over
> whites.

Sounds great, except for the toast. Should've said in my original post
that I don't really eat bread.

Miche

--
Electricians do it in three phases

In article
>,
aem > wrote:

> On Dec 27, 7:29*pm, Miche > wrote:
> > So I made my very first pavlova on Christmas day and it was perfect --
> > crispy on the outside and meltingly soft on the inside. *Fabulous. *
> >
> > And now I have four egg yolks to use up in the next couple of days. *
> > What should I do with them?
> >
> Four egg yolks, beaten until light yellow and thick, 1/2 cup fresh
> lime juice, 1 can sweetened condensed milk, and 2 teaspoons of lime
> zest make up the filling for a key lime pie. Pour into your prepared
> piecrust and bake at 350F for 12 minutes.

Worth a crack, thanks (I can make a GF pie crust).

> Or drizzle a couple of them into some nice chicken broth for egg drop
> soup. The technique is, start a whirlpool in the simmering stock with
> your chopstick, pour the eggs in a thin stream, wait for count of ten,
> then stir. A shake of white pepper, a few drops of sesame oil.

Also good, thank you.

Miche

--
Electricians do it in three phases

In article >,
"Nexis" > wrote:

> "Miche" > wrote in message
> ...
> > So I made my very first pavlova on Christmas day and it was perfect --
> > crispy on the outside and meltingly soft on the inside. Fabulous.
> >
> > And now I have four egg yolks to use up in the next couple of days.
> > What should I do with them?
> >
> > Miche
> >
>
> Custard comes to mind first. Egg wash...are you doing any baking? Hmm...extra
> yolks
> in an omelet? hehe
>
> Zabaglione is another good use, and tasty. Warm the yolks in a double boiler
> with
> about 4 tbsp sugar over low heat, then begin whisking. When it begins to get
> thick,
> start adding Marsala, 4 tbsp, very slowly..a couple drops at a time. Keep
> whisking
> until foamy and thick, light soft whipped cream.
>
> If you don't like or don't have Marsala, you can use a good wine (white) or
> cherry
> brandy, or something of that sort. You can also add cinnamon or grated lemon
> or
> orange rind before adding the liquor/liqueur.
>
> Hope this helps!
>
> kimberly

It does, very much. Thank you.

Miche

--
Electricians do it in three phases

On Fri, 28 Dec 2007 16:29:53 +1300, Miche >
wrote:

>So I made my very first pavlova on Christmas day and it was perfect --
>crispy on the outside and meltingly soft on the inside. Fabulous.
>
>And now I have four egg yolks to use up in the next couple of days.
>What should I do with them?
>
flan?


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See return address to reply by email
remove the smiley face first

In article >, sf wrote:

> On Fri, 28 Dec 2007 16:29:53 +1300, Miche >
> wrote:
>
> >So I made my very first pavlova on Christmas day and it was perfect --
> >crispy on the outside and meltingly soft on the inside. Fabulous.
> >
> >And now I have four egg yolks to use up in the next couple of days.
> >What should I do with them?
> >
> flan?

Ooooh. Now there's a thought. Thanks!

Miche

--
Electricians do it in three phases

On Fri, 28 Dec 2007 20:18:03 +1300, Miche >
wrote:

>In article >, sf wrote:

>> >And now I have four egg yolks to use up in the next couple of days.
>> >What should I do with them?
>> >
>> flan?
>
>Ooooh. Now there's a thought. Thanks!
>
>Miche

Custard based ice cream!!!

Christine

In article >,
Christine Dabney > wrote:

> On Fri, 28 Dec 2007 20:18:03 +1300, Miche >
> wrote:
>
> >In article >, sf wrote:
>
> >> >And now I have four egg yolks to use up in the next couple of days.
> >> >What should I do with them?
> >> >
> >> flan?
> >
> >Ooooh. Now there's a thought. Thanks!
> >
> >Miche
>
> Custard based ice cream!!!

And there's another one. I've only ever made ice cream from a raw-egg
base before.

Miche

--
Electricians do it in three phases

On Dec 27, 10:30 pm, Miche > wrote:
> In article
> >,
> "Bobo Bonobo®" > wrote:
>
> > On Dec 27, 9:29 pm, Miche > wrote:
> > > So I made my very first pavlova on Christmas day and it was perfect --
> > > crispy on the outside and meltingly soft on the inside. Fabulous.
>
> > > And now I have four egg yolks to use up in the next couple of days.
> > > What should I do with them?
>
> > French toast.
> > Beat them with a little cream or half&half, and a hefty dose of
> > vanilla extract. Dip some nice, dense wheatberry type bread in the
> > stuff, and slowly brown both sides in a pan with some butter.
> > I almost never wonder what to do with yolks. I often have left over
> > whites.
>
> Sounds great, except for the toast. Should've said in my original post
> that I don't really eat bread.

Hollandaise?
>
> Miche

--Bryan

On Fri, 28 Dec 2007 20:18:03 +1300, Miche >
wrote:

>In article >, sf wrote:
>
>> On Fri, 28 Dec 2007 16:29:53 +1300, Miche >
>> wrote:
>>
>> >And now I have four egg yolks to use up in the next couple of days.
>> >What should I do with them?
>> >
>> flan?
>
>Ooooh. Now there's a thought. Thanks!
>
I have another idea: Molten Chocolate Cake!
I don't see why you'd need whole eggs, just use your yolks

Chocolate Lava Cake

Ingredients
2 extra large eggs
1 extra large egg yolk
5 tbl butter
3 tbl sugar
3.5 oz. dark chocolate (this is one standard chocolate bar)
3 tbl flour
2 tsp cocoa powder

*Bake at 425 F, in water bath for 15 mins.

http://foodwishes.blogspot.com/search/label/Dessert
Scroll down to the recipe and click on the video for instructions.


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See return address to reply by email
remove the smiley face first

In article
>,
"Bobo Bonobo®" > wrote:

> On Dec 27, 10:30 pm, Miche > wrote:
> > In article
> > >,
> > "Bobo Bonobo®" > wrote:
> >
> > > On Dec 27, 9:29 pm, Miche > wrote:
> > > > So I made my very first pavlova on Christmas day and it was perfect --
> > > > crispy on the outside and meltingly soft on the inside. Fabulous.
> >
> > > > And now I have four egg yolks to use up in the next couple of days.
> > > > What should I do with them?
> >
> > > French toast.
> > > Beat them with a little cream or half&half, and a hefty dose of
> > > vanilla extract. Dip some nice, dense wheatberry type bread in the
> > > stuff, and slowly brown both sides in a pan with some butter.
> > > I almost never wonder what to do with yolks. I often have left over
> > > whites.
> >
> > Sounds great, except for the toast. Should've said in my original post
> > that I don't really eat bread.
>
> Hollandaise?

Too much farting about.

I've decided to make Hugh Fearnley-Whittingstall's vanilla custard ice
cream:

http://www.bbc.co.uk/food/recipes/da...am_82388.shtml

Miche

--
Electricians do it in three phases

On Dec 28, 1:34 pm, Miche > wrote:
> In article
> >,
> "Bobo Bonobo®" > wrote:
>
>
>
> > On Dec 27, 10:30 pm, Miche > wrote:
> > > In article
> > > >,
> > > "Bobo Bonobo®" > wrote:
>
> > > > On Dec 27, 9:29 pm, Miche > wrote:
> > > > > So I made my very first pavlova on Christmas day and it was perfect --
> > > > > crispy on the outside and meltingly soft on the inside. Fabulous.
>
> > > > > And now I have four egg yolks to use up in the next couple of days..
> > > > > What should I do with them?
>
> > > > French toast.
> > > > Beat them with a little cream or half&half, and a hefty dose of
> > > > vanilla extract. Dip some nice, dense wheatberry type bread in the
> > > > stuff, and slowly brown both sides in a pan with some butter.
> > > > I almost never wonder what to do with yolks. I often have left over
> > > > whites.
>
> > > Sounds great, except for the toast. Should've said in my original post
> > > that I don't really eat bread.
>
> > Hollandaise?
>
> Too much farting about.
>
> I've decided to make Hugh Fearnley-Whittingstall's vanilla custard ice
> cream:
>
> http://www.bbc.co.uk/food/recipes/da...am_82388.shtml

That sure looks tasty. The one thing I wondered about though is the
vanilla pod. It seems as if it is just being discarded. That seems
both wasteful, and something that I couldn't afford to do.
>
> Miche
>
--Bryan

"Miche" > wrote in message
...
> So I made my very first pavlova on Christmas day and it was perfect --
> crispy on the outside and meltingly soft on the inside. Fabulous.
>
> And now I have four egg yolks to use up in the next couple of days.
> What should I do with them?
>
> Miche


http://www.theonion.com/content/node/38836

On Fri, 28 Dec 2007 11:52:40 -0800 (PST), "Bobo Bonobo®"
> wrote:

>The one thing I wondered about though is the
>vanilla pod. It seems as if it is just being discarded. That seems
>both wasteful, and something that I couldn't afford to do.

Put it in a jar of sugar. Maybe there's enough flavor in the pod to
flavor the sugar.

--
See return address to reply by email
remove the smiley face first

In article >,
"JoeSpareBedroom" > wrote:

> "Miche" > wrote in message
> ...
> > So I made my very first pavlova on Christmas day and it was perfect --
> > crispy on the outside and meltingly soft on the inside. Fabulous.
> >
> > And now I have four egg yolks to use up in the next couple of days.
> > What should I do with them?
>
> http://www.theonion.com/content/node/38836

Cute.

Miche

--
Electricians do it in three phases

In article >, sf wrote:

> On Fri, 28 Dec 2007 20:18:03 +1300, Miche >
> wrote:
>
> >In article >, sf wrote:
> >
> >> On Fri, 28 Dec 2007 16:29:53 +1300, Miche >
> >> wrote:
> >>
> >> >And now I have four egg yolks to use up in the next couple of days.
> >> >What should I do with them?
> >> >
> >> flan?
> >
> >Ooooh. Now there's a thought. Thanks!
> >
> I have another idea: Molten Chocolate Cake!
> I don't see why you'd need whole eggs, just use your yolks
>
> Chocolate Lava Cake
>
> Ingredients
> 2 extra large eggs
> 1 extra large egg yolk
> 5 tbl butter
> 3 tbl sugar
> 3.5 oz. dark chocolate (this is one standard chocolate bar)

(Not here it isn't -- our standard is 250g/8oz)

> 3 tbl flour
> 2 tsp cocoa powder
>
> *Bake at 425 F, in water bath for 15 mins.
>
> http://foodwishes.blogspot.com/search/label/Dessert
> Scroll down to the recipe and click on the video for instructions.

Thanks sf, I'll save that one for a future occasion. I'm making frozen
custard with the ones I have.

Miche

--
Electricians do it in three phases

In article
>,
"Bobo Bonobo®" > wrote:

> On Dec 28, 1:34 pm, Miche > wrote:

> > I've decided to make Hugh Fearnley-Whittingstall's vanilla custard ice
> > cream:
> >
> > http://www.bbc.co.uk/food/recipes/da...am_82388.shtml
>
> That sure looks tasty. The one thing I wondered about though is the
> vanilla pod. It seems as if it is just being discarded. That seems
> both wasteful, and something that I couldn't afford to do.

I was given some excellent vanilla pods. I'm going to rinse this one
off and use it to make vanilla sugar, I think.

Miche

--
Electricians do it in three phases

In article >, sf wrote:

> On Fri, 28 Dec 2007 11:52:40 -0800 (PST), "Bobo Bonobo®"
> > wrote:
>
> >The one thing I wondered about though is the
> >vanilla pod. It seems as if it is just being discarded. That seems
> >both wasteful, and something that I couldn't afford to do.
>
> Put it in a jar of sugar. Maybe there's enough flavor in the pod to
> flavor the sugar.

Yep, that's what I plan to do.

Or if I get impatient I could use the Jamie Oliver method and mix it all
up with a food processor (with steel blade fitted).

Miche

--
Electricians do it in three phases

In article >,
Miche > wrote:

> So I made my very first pavlova on Christmas day and it was perfect --
> crispy on the outside and meltingly soft on the inside. Fabulous.
>
> And now I have four egg yolks to use up in the next couple of days.
> What should I do with them?
>
> Miche

Noodles.
Massage one into your just-shampooed hair; rinse out with cool water.
Add one or two to bread dough.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
Melba's Jammin' > wrote:

> In article >,
> Miche > wrote:
>
> > So I made my very first pavlova on Christmas day and it was perfect --
> > crispy on the outside and meltingly soft on the inside. Fabulous.
> >
> > And now I have four egg yolks to use up in the next couple of days.
> > What should I do with them?
>
> Noodles.
> Massage one into your just-shampooed hair; rinse out with cool water.

Heh, and it has to be "cool water" too, or a person's in for a world of
woe. Fortunately I learn from other people's mistakes.

> Add one or two to bread dough.

Next time I make bread I might just do that!

Howevar, these babies are destined for this:

http://www.bbc.co.uk/food/recipes/da...am_82388.shtml

Fate worse than death, huh?

Miche

--
Electricians do it in three phases

"Miche" > wrote in message
...
> In article
> >,
> aem > wrote:
>
>> On Dec 27, 7:29 pm, Miche > wrote:
>> > So I made my very first pavlova on Christmas day and it was
>> > perfect --
>> > crispy on the outside and meltingly soft on the inside. Fabulous.
>> >
>> > And now I have four egg yolks to use up in the next couple of days.
>> > What should I do with them?
>> >
>> Four egg yolks, beaten until light yellow and thick, 1/2 cup fresh
>> lime juice, 1 can sweetened condensed milk, and 2 teaspoons of lime
>> zest make up the filling for a key lime pie. Pour into your prepared
>> piecrust and bake at 350F for 12 minutes.
>
> Worth a crack, thanks (I can make a GF pie crust).
>
>> Or drizzle a couple of them into some nice chicken broth for egg drop
>> soup. The technique is, start a whirlpool in the simmering stock with
>> your chopstick, pour the eggs in a thin stream, wait for count of ten,
>> then stir. A shake of white pepper, a few drops of sesame oil.
>
> Also good, thank you.
>
> Miche
>
> --
> Electricians do it in three phases

Creme Anglaise, Flan, Creme Brule

In article >,
"Del Cecchi" > wrote:

> Creme Anglaise, Flan, Creme Brule

I made custard ice cream.

Miche

--
Electricians do it in three phases